For those of you who have not tried Almond Milk with coconut water, you are missing one do the most satisfying beverages out there. This has been part of my breakfast routine for a whole now, and I love it! After reading on how home made is better than store bought, I made it at home a couple of times. While home made tastes delicious, it leaves behind a lot of almond pulp. Typically, the almond pulp is dried in the oven and can be used for all recipes calling for almond flour. Most recipes out there are either cake or cookie recipes and I found some for crackers as well. One of G’s favorite snacks is a Madras specialty called “thattai”, a crispy fried cracker made with rice and lentil flour. Of course, I wanted to make a baked almond flour version of this treat.
What You Need
– Almond Flour ( dried almond pulp) 2 cups
– Coconut oil 4 Tblsp
– Gunpowder (not the shooting kind 🙂 , its a spice mix used in South India as accompaniment to Rice and Lentil cakes and crepes) 1/4 cup
– Urad dal 1/2 cup
– Curry leaves – a handful
– Roasted gram dal- a handful ( optional)
– Flaxseeds 1 Tblsp
– Water 3 Tblsp
– Milk/water- enough to bind, pull the dough together
– Salt and pepper to taste
How It’s Done
1. Preheat the oven to 350 degrees Fahrenheit
2. Dry roast the urad dal till fragrant and powder well in a grinder.
3. Mix the ground powder, almond flour/dried pulp, gunpowder, curry leaves cut into small pieces and the roasted gram. Add salt and pepper and mix
4. Grind the flaxseeds in the 3 Tblsp of water, and mix with the dry flours and start combining it all. Add milk/water in small batches and mixing till the dough forms a smooth ball. Cut this into two.
5. Put each ball on a parchment sheet, cover with another parchment sheet and roll it out as thin as possible. Remove the top parchment sheet and cut into squares or diagonals using a knife or pizza cutter.
6. Slide the parchment with the rolled dough onto a cookie sheet and bake for 20-25 minutes, check for cripiness, flip and bake a little longer till crispy. Keep an eye so these don’t burn.
These baked crackers taste exactly like their fried cousins, and are gluten free and low carb. Now between being fried and using almond flour, I would think the amount of fat in these is about the same, although the almond flour version has unsaturated fats. I made 50 pieces and each piece is about 42 calories, with less than 2 grams of carbs. Not bad, huh?